Step 1

In a medium bowl or the bowl of your stand mixer, whisk together vital wheat gluten, nutritional yeast, garlic powder, paprika, onion powder, and beet powder if using. Set aside.

Step 2

In a blender, blend together; vegetable bouillon or no-beef bouillon, pineapple juice, firm tofu, liquid smoke, MSG, ketchup, maple syrup, tahini, garlic cloves, ground cloves, and black pepper, until smooth. Pour the mixture into the bowl with the vital wheat gluten.

Step 3

Mix and knead the mixture together. I use a stand mixer on slow speed and knead for 3-5 minutes. Alternatively, you can knead this with your hands. The mixture should be dough-like and slightly wet but not overly sticky.

Step 4

Shape the dough into a ball and let it rest for 5 to 10 minutes.

Step 5

Using aluminum foil or a cheesecloth; wrap the dough ball up tightly.

Step 6

In an Instant Pot fitted with the trivet or a pot on the stove with a steamer basket; add enough water until it sits just below the top of the trivet or steamer basket.

Step 7

Add the wrapped dough ball to the Instant Pot and set it to high pressure for 60 mins, or steam it in a pot on medium-high for one hour, checking the water level frequently.

Step 8

The seitan will be ready when it is firm to the touch. Place the wrapped seitan onto a cooling rack to cool completely, then transfer it to the fridge to rest overnight.

Step 9

When ready to eat: Make glaze by whisking all the glaze ingredients together in a small bowl and preheat your grill to 350F on indirect heat.

Step 10

Unwrap the seitan and score the top with a sharp knife into a diamond pattern or crisscross, and transfer it to a cast iron pan or casserole dish. Place a whole clove into each 'x', and place pineapple rings around the roast.

Step 11

Brush the entire roast with glaze, and grill on the bbq bake for 15-25 minutes pour over the maple glaze.

Step 12

Brush the entire ham with more glaze, slice and serve with your favourite holiday sides like; roasted or mashed potatoes and gravy, stuffing, and roasted Brussels sprouts.